Classic Spaghetti Puttanesca
Our best spaghetti puttanesca recipe, with salt-packed capers, whole anchovies, and plenty of coarsely chopped olives.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Skillet
- Pot
- Colander
- Tongs
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Serving bowl
- Serving platter
- Mixing bowl
Ingredients
- 1⁄3 cup extra-virgin olive oil
- 3 whole large garlic cloves, thinly sliced
- 6 whole fillets oil-packed anchovies
- 1 whole 14-oz. can crushed tomatoes
- 6 whole cherry tomatoes, quartered
- 3⁄4 cup mixed green and black olives (3 ½ oz.), sliced
- 3 tbsp. large, salt-packed capers, soaked 15 minutes in water, then drained
- 1⁄2–1 tsp. red pepper flakes
- 1 sprig fresh oregano
- Kosher salt
- 1 lb. spaghetti
- Coarsely chopped Italian parsley, for serving
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